Every self-respecting pizza maker jealously guards his or her recipe, but this world-renowned delicacy only ever features unique and inimitable ingredients.
A symbol of Made in Italy (its World Day is celebrated on January 17 each year), pizza provides a mix of different nutrients (from complex carbohydrates to B vitamins) that restore energy and, in parallel, condition the production of neurotransmitters related to feeling good.
A landmark of the Mediterranean gastronomic tradition, the margherita pizza guards like a treasure its strong point in mozzarella cheese, and the reason is simple: fiordilatte contains very little water, and the pizza inside the oven will not risk being blackened on the rim and watery in the middle.
And again, its wonderful simplicity relies heavily on other clou ingredients that everyone likes (and how could it be otherwise?): tomato sauce, basil, and extra virgin olive oil.
To be enjoyed at least once a week, pizza margherita was born in Naples in 1889 from the hands of a well-known pizzaiolo of the time, Raffaele Esposito, who created it for a special event: the visit of Queen Margherita, ruler of Italy, with King Umberto I.
Topping for 1 pizza
Prepare the basic pizza dough according to the recipe
- 1 cup (250 g) tomatoes, puréed in a blender
- 3 – 4 tablespoons extra-
virgin olive oil
- salt to taste
- 4 – 5 fresh basil leaves
- 2 oz (60 g) fresh mozzarella cheese, sliced
Preheat oven to 500 F (260 C).
In a bowl place the tomatoes.
Stir in 1 tablespoon of the olive oil and salt.
Spread the tomato evenly over the pizza.
With your hands, break the basil leaves into small pieces.
Distribute the basil uniformly over the pizza.
Spread the rest of the olive oil on the pizza.
Bake the pizza for approximately 10 minutes.
Remove from the oven and add the mozzarella cheese.
Bake for 10 more minutes approximately.
Lift one side to check for readiness.
Pizza is ready when the bottom surface is light brown.
Top with few more fresh basil leaves if desired and serve immediately.
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